Pan Seared Chicken Thighs

1: Clean and pat your chicken completely dry. In a mixing bowl, apply the olive oil to the chicken and add in all of the dry seasonings massaging them in thoroughly.

2: In a cast iron skillet (or other oven safe skillet) over medium high heat, sear the chicken skin side down first for 2-4 minutes or until the chicken is nice and browned. Repeat on the other side as well.

3: Remove the chicken from the skillet and set aside. Next, add a Tbsp of butter to the skillet, and add in your onions. Cook them until they are translucent and fragrant and then add in the minced garlic.

4: Add in the white wine to deglaze the skillet and allow the wine to reduce for 1-2 minutes. Then add in the heavy cream. (Season the cream sauce with salt and pepper and more Cajun seasoning if you prefer!)

5: Next, add the chicken back into the skillet skin side up and bake in the oven for 15-20 minutes at 400°F.

6: Remove from the oven, garnish with parsley, and serve over rice! Enjoy!